After my hiatus during the end of my pregnancy/beginning of motherhood, I am really loving to cook again. I have these few recipes to share that I've tried recently and really liked. So I'll be working them into my rotation.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, February 10, 2016
Monday, September 9, 2013
Oven-baked Pork Baby Back Ribs with Guava Glaze
I'm kicking myself for not getting a picture of this last night. It was off the chain good. I think I actually told Will that it was 'off the hizzook', which you'll forgive me for right?
I diverged a lot from the original recipe, but all I wanted it for was cooking temp/time and general direction. I'll let you know where I made my changes so that yall can feel free to take creative liberties as well.
I served these with a Cauliflower-Potato Mash and a Green Pepper Salad which I'll spell out below the ribs.
Oven-baked Pork Baby Back Ribs with Guava Glaze
Approx 3lbs Pork Baby Back Ribs (serves 2 adults)
Salt + Pepper
olive oil
12oz dark lager beer
*I didn't have this, so I used 12oz of ginger ale. I can imagine that any number of cooking liquids could work here.
1/4 cup of Apricot Jelly
* I didn't have so I used Guava Jelly (Callejas brand!)
1/4 cup of ketchup
1/4 cup of lemon juice
*I used apple cider vinegar
Preheat oven to 300*
Cover a baking sheet with heavy duty aluminum foil (unless you love to do dishes, in which case skip this step). Place rack of ribs meat side up and salt + pepper 'em.
Drizzle olive oil on top and pour lager/ginger ale/cooking liquid to top.
Cover tightly with aluminum foil and bake for 2 hrs.
Remove from oven and increase oven temp to BROIL.
Pour off about 2 cups of cooking liquid into a sauce pan. Add jelly, ketchup and lemon juice/vinegar and bring to a boil. Reduce to simmer and let reduce by about half.
*I never have patience for this. I reduced for about 5 min at a boil.
Flip ribs over to bone side up and pour half of the glaze over the ribs. Place in the oven on broil and cook for 6 minutes.
Flip over to meat side up, pour remaining glaze over the ribs. Place back in the oven on broil and cook for 6 minutes.
Let rest before serving.
Cauliflower-Potato Mash
1/2 head of cauliflower
2 russet potatoes, peeled and quartered
Put vegetables in a pot of water and boil until tender.
Pour off 90% of water.
Mash vegetables, add salt and white pepper and 2 tbsp of cream cheese
I used my immersion blender to get a really good puree.
Adjust seasoning to taste.
Green Bell Pepper Salad
1 green bell pepper, sliced
Malt Vinegar
Salt
Sugar
I of course don't have exact measurements because the recipe came from my dad. However, make the dressing to taste and his only recommendation is 'light on everything' and use more sugar than salt.
I diverged a lot from the original recipe, but all I wanted it for was cooking temp/time and general direction. I'll let you know where I made my changes so that yall can feel free to take creative liberties as well.
I served these with a Cauliflower-Potato Mash and a Green Pepper Salad which I'll spell out below the ribs.
Oven-baked Pork Baby Back Ribs with Guava Glaze
Approx 3lbs Pork Baby Back Ribs (serves 2 adults)
Salt + Pepper
olive oil
12oz dark lager beer
*I didn't have this, so I used 12oz of ginger ale. I can imagine that any number of cooking liquids could work here.
1/4 cup of Apricot Jelly
* I didn't have so I used Guava Jelly (Callejas brand!)
1/4 cup of ketchup
1/4 cup of lemon juice
*I used apple cider vinegar
Preheat oven to 300*
Cover a baking sheet with heavy duty aluminum foil (unless you love to do dishes, in which case skip this step). Place rack of ribs meat side up and salt + pepper 'em.
Drizzle olive oil on top and pour lager/ginger ale/cooking liquid to top.
Cover tightly with aluminum foil and bake for 2 hrs.
Remove from oven and increase oven temp to BROIL.
Pour off about 2 cups of cooking liquid into a sauce pan. Add jelly, ketchup and lemon juice/vinegar and bring to a boil. Reduce to simmer and let reduce by about half.
*I never have patience for this. I reduced for about 5 min at a boil.
Flip ribs over to bone side up and pour half of the glaze over the ribs. Place in the oven on broil and cook for 6 minutes.
Flip over to meat side up, pour remaining glaze over the ribs. Place back in the oven on broil and cook for 6 minutes.
Let rest before serving.
Cauliflower-Potato Mash
1/2 head of cauliflower
2 russet potatoes, peeled and quartered
Put vegetables in a pot of water and boil until tender.
Pour off 90% of water.
Mash vegetables, add salt and white pepper and 2 tbsp of cream cheese
I used my immersion blender to get a really good puree.
Adjust seasoning to taste.
Green Bell Pepper Salad
1 green bell pepper, sliced
Malt Vinegar
Salt
Sugar
I of course don't have exact measurements because the recipe came from my dad. However, make the dressing to taste and his only recommendation is 'light on everything' and use more sugar than salt.
Monday, April 15, 2013
Watermelon Summer Salad
WATERMELON ARUGULA SUMMER SALAD
Made this awesome salad last night to go along with Ryan's BBQ smoked chickens and potato salad. It was great because it sort of elevated the dinner from like super casual BBQ to a nice lil summer dindin. Highly recommend it~!
Ingredients
- 1/4 seedless watermelon, chopped into 1″ cubes
- 8 cups baby arugula
- 1/3 cup marcona almonds, halved or roughly chopped
- good wedge of Parmigiano-Reggiano
- aged balsamic vinegar – the thicker & more syrupy the better
- extra virgin olive oil
- coarse sea salt (use Maldon if you can get it)
Toss the watermelon, arugula and almonds in a large bowl. With a vegetable peeler, shave big pieces of parmegiano-reggiano over the top. Drizzle with the balsamic and olive oil, and sprinkle generously with sea salt.
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